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When I saw this recipe on the Kitchn there was no question what we were having for dinner. I mean, creamy cheese, tart meyer lemon and crunchy warm hazelnuts? It kind of sounded like heaven. It was made even better due to the fact that the fine folks over at oh nuts! had just sent me a big old bag of tasty shelled hazelnuts. There's very little preparation involved with this recipe, which makes it great for a weeknight dinner. You can really make the whole thing while the pasta is cooking.. it's that easy. When the pasta is not quite done, drain it, reserving some of the water, and add the marscapone mixture. Incorporate the spinach in the mix and let everything cook together for a few minutes. The result is just as delicious as I imagined it would be. The flavors all work together so well, you don't really taste one individual flavor. Rather the textures play a big role, the soft creamy marscapone cheese coats the pasta and provides a base for the crunch hazelnuts to hold onto. Its warm and rich and perfect after a long, cold day. Spaghetti with Marscapone, Meyer Lemon, Spinach and Hazelnuts from the kitchn | serves two as a main course 1 teaspoon Meyer lemon zest (from about 1/2 lemon) juice from one Meyer lemon (about 1/4 cup) 1/2 cup mascarpone cheese 1/2 teaspoon salt a few grinds of fresh pepper 1/4 teaspoon freshly grated nutmeg 1/2 pound spaghetti 5 cups (loosely packed) fresh spinach, washed, spun dry, and roughly chopped 1/2 cup chopped, toasted hazelnuts 1 Combine the zest, lemon juice, mascarpone, salt, pepper, and nutmeg in a bowl. Whisk to combine. 2 Bring a pot of water to boil and salt generously. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water. 3 Return the pasta to the pot, and set over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about 1/4 cup of the pasta water (more if necessary) to keep the sauce fluid but not too watery. 4 Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.